Carrot Cake

By tlfrench_52

Ingredients

• CAKE
• 2 cups all-purpose flour
• 3/4 cups granulated sugar
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. salt
• 1 (8 oz.) can crushed pineapple in juice, drained
• 1/4 cup vegetable oil
• 2 large eggs
• 2 egg whites
• 1 Tbsp. vanilla extraxt
• 3 cups grated carrots
• Vegetable cooking spray
• FROSTING
• 1/2 (8 oz.) package 1/3 less-fat cream cheese
• 2 Tbsp. butter, softened
• 1 tsp. vanilla extract
• 3 cups powdered sugar
• 1 to 2 tsp. fat-free milk

Details

Servings 16
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

PREPARE BATTER
1. Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Whisk together pineapple and next 4 ingredients; add pineapple mixture to flour mixture, stirring just until dry ingredients are moistened. Fold in carrots. Poour batter into 2 (8-inch) round cake pans coated with cooking spray.

2. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to a wire rack; cool completely (about 1 hour).

PREPARE FROSTING
Beat first 3 ingredients at medium speed with an electric mixer until smooth. Gradually add powdered sugar to butter mixture; beat at low speed just until blended. (Do not overbeat.) Beat in up to 2 tsp. milk for desired consistency. Place 1 cake layer on a serving plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake.

CARROT CAKE MUFFINS
Omit frosting. Place about 15 paper baking cups in muffin pans and coat with cooking spray. Prepare batter, and fold in 1/2 cup chopped toasted pecans and 1/2 cup golden raisins with carrots. Spoon batter into baking cups, filling about two-thirds full. Bake as directed. Cool in pans on a wire rack 10 minutes. Serve warm or at room temperature. Makes about 15 muffins.